Tuesday, February 07, 2012
3 lb. Pork Bone-In Shoulder Roast
2 c. Trader Joe's Organic Beef Broth
1 tsp. Colgin All Natural Hickory Liquid Smoke
1 Bay Leaf
In a casserole dish goes the broth (reduce to 1c.), liquid smoke and bay leaf. Trim roast of visible fat and set in dish. Cover and bake at 275°F for 8 hours.
Pork is done at an internal temp of 190-200° and fork tender. Place cooked pork on large cutting board and let rest for 30 minutes. If pork is cooked properly, you should be able to shred with just your bare hands, can't do this when it too hot. Reserve 1/2 c. liquid.
While meat is cooking, mix up Seasoning:
1 tsp. Sea Salt
1 tsp. Garlic Powder
1 tsp. Onion Powder
1/2 tsp. Oregano
1/4 tsp. Cinnamon
1 Tbsp. Chili Powder
To the shredded meat add your seasoning and liquid and mix well.
3 Large Eggs
3 Tbsp. 4% Cottage Cheese
1/4 tsp. Cream of Tartar
Separate the eggs into two bowls, one with the whites (be careful there is no yolk or shells) and one with yolk. With an electric mixer, beat the whites on high, until frothy. Continue beating and slowly sprinkle in the cream of tartar. Beat until stiff peaks form. Beat the yolks with the cottage cheese for about 30 seconds. Gently, carefully, with a light hand, fold the yolks into the whites. It does not have to be "mixed" but incorporated. Line a cookie sheet with parchment paper and then make six mounds. Bake at 300 for 1 hour. Cool on wire rack.
Id try these tho....
Sweet Corn Cakes
1/4 c. Vanilla Whey Protein
2 Tbsp. Arrowhead Mills Yellow Cornmeal
2 Tbsp. Coconut Flour
1c. Blue Diamond Almond Breeze Unsweetened Original
1 tsp. Baking Powder
Whisk together dry and wet ingredients separately and then combine. Let sit for 5 minutes. Over medium heat make pancakes in non-stick skillet. Using a scant 1/4 c. for each pancake, recipe makes a dozen. Approximately 1.5 net carbs per cake.
Stack like pancakes or use like a soft taco shell
I was surprised that my revolution rolls turned out so well! They are soft and pillowy and taste like a popover!
All this taken from.....
Thank you Vanessa!!!